Cherry Cascabel Chile Sauce


	1 oz cascabel chile peppers, stemmed, seeded, or use
	  mirasol or guajillo
	6 oz dried cherries, stemmed, seeded
	1 lemon, juiced
	1 orange, juiced
	1 Tbs honey
	1/2 C water
	
	Put everything in a pan, bring to boil, reduce heat to a simmer.
	Cook for 10 min, or until reduced by 1/2.  Remove from heat,
	let cool slightly, then puree in a blender or food processor.
	Strain thru sieve, reheat over low heat before serving.
	Makes about 1 cup.


I served this over poached salmon which turned out pretty well: I
poached the salmon in water with one each lemon, lime and orange halved
and added when boiling, then add the salmon and cook until just done.

Mike
mkbowers@ucdavis.edu
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html